Butter Free Cake Recipe

3 eggs
75g caster sugar
zest and juice of half a lemon (or ½ tsp vanilla essence)
75g plain flour, sifted
– tsp baking powder
caster sugar for dusting and decorating
jam to sandwich the sponges and decorate the top (or a lemon icing made from
lemon juice and icing sugar)

Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch cake tins and line with greased baking parchment.
Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).
Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.
Divide the mixture between the two tins and bake for 20–25 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.
Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly.

This is my family’s favorite. It has no butter used in it.

Won’t be enough cake

INGREDIENTS:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

PREPARATION:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon batter into bundt pan. bake for 1 hour to 1 1/2 hours ,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack.

Butterless Cake

1 egg, separated
2/3 cup sugar
1/2 cup evaporated milk
1 cup flour
2 level teaspoons baking powder
1/8 teaspoon salt
3/4 teaspoon lemon extract

Put egg yolk in a mixing bowl and beat until light; gradually add
the sugar and milk while beating continuously. Sift flour, baking
powder, and salt together; set aside. Beat egg white until stiff;
fold dry ingredients into egg white. Add egg white mixture and
flavoring to sugar-milk mixture, blending well. Pour batter in a
prepared 8-inch square pan. Bake in a moderately hot oven (375
degrees) for 30 minutes. Top with Icing.

Icing

2 tablespoons evaporated milk
1 cup powdered sugar
3/4 teaspoon lemon extract

Warm milk in a small saucepan, and add flavoring and sugar. Tint
icing with food coloring if desired.